Author Notes: Cashew butter lends itself to a buttery delightful gluten free + vegan snack —Oat&Sesame
Makes: 12 cookies
Ingredients
-
1/2
cup flour (all purpose or whole wheat or for gluten free: 1/4 cup coconut flour, 1/4 cup oat flour)
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1/2
teaspoon baking soda
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1/4
teaspoon salt
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1/4
teaspoon ground cinnamon
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1/2
cup cashew butter (or other nut butter)
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1/4
cup dark brown sugar
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1/4
cup almond milk
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1/2
teaspoon vanilla extract
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1/2
cup old fashioned rolled oats, toasted
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1/2
cup flaked coconut, toasted (use half this amount if you have shredded coconut)
-
1/2
cup chopped pecans (I used 1/4 cup and put them only in the blueberry version)
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optional: 1/4 cup white chocolate chips (if not vegan)
Directions
- Heat oven to 350 degrees.
- On two separate rimmed baking sheets, toast the coconut and oats. The coconut will take under 5 min and should be watched carefully, the oats will be about 5-8 min – toast both until just starting to get golden. Set aside.
- Line a large baking sheet with a baking mat or parchment paper for the cookies.
- In a small bowl, whisk together flour(s), baking soda, salt, and cinnamon. Set aside.
- With an electric mixer, combine the nut butter and brown sugar. Mix until smooth and light, about 2-3 minutes. Mix in the almond milk and vanilla extract, scraping down the sides.
- Turn the mixer to low and add the dry ingredients. Mix until just combined. Stir in the oats, dried fruit, coconut and optional nuts and/or white chocolate chips.
- Roll cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Gently flatten the dough balls with the palm of your hand.
-
Bake cookies for 10 minutes or until they are set and golden brown around the edges.
Let the cookies cool on the baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.
Photo by Oat&Sesame